Ingredients

The following ingredients have 4 Servings
  • 2-3 Tbsp olive oil
  • 1/2 large white onion ((chopped // 1/2 onion yields ~1 cup))
  • 2 cloves garlic ((minced))
  • 4 small red potatoes* ((quartered // peeling, optional))
  • Sea salt and ground black pepper
  • 3 ears corn* ((kernels sliced off))
  • 2 cups low sodium veggie broth* (DIY or store-bought)
  • 2 cups unsweetened plain almond milk* ((or regular milk if not vegan))
  • 2-3 stalks green onions ((for garnish // chopped))
  • 1-2 Tbsp nutritional yeast for a cheesy flavor ((optional))

Instruction

  • To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
  • Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  • Add most of the corn, reserving a little for garnish, and stir.
  • NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
  • Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
  • If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
  • Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
  • To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.